Japanese Mashed Potato Salad
Use half for table salt 1 large egg 50 g wo shell 2 inch carrot cup corns 2 inch english cucumber the cucumber in this photo is about 3 but you just need about 2 2 slices black forest ham cup japanese mayonnaise.
Japanese mashed potato salad. To make the dressing for the japanese style potato salad add the mayonnaise rice vinegar sugar and salt in a bowl and whisk to combine. A great side dish for picnics summer grilling and the outdoor entertaining season. Its okay if some of the potatoes get mashed in the process. Stir in the celery onion pickles and green pepper.
Unlike western or german style potato salad which i also love the japanese version looks closer to roughly mashed potatoes. Ingredients 500 g potato 50 g onion 25 g carrots or substitute for 50 g apple instead like i did this time 25 g cucumber 50 g ham 3 tbs kewpie mayonnaise 1 tbs milk salt and pepper to taste. Mash potatoes with a potato masher. Place potatoes in a large pot and add enough cold water to cover by 1 inch.
Once mashed stir in the mayonnaise mustard and sour cream mixing well. Stir in onion eggs celery pickles salt and black pepper. In a small bowl stir together rice vinegar. Cover and refrigerate at least 1 hour before serving.
Mix well then let stand for 10 minutes. Meanwhile place cucumbers in a bowl and sprinkle 12 teaspoon salt. Slice cucumber thinly into 2mm 116 slices note. Mix mayonnaise pickle juice and mustard in a separate bowl.
Because unlike the buttery mashed potatoes commonly served in the west mashed potatoes in japan have rice vinegar and japanese mayonnaise or kewpie folded through them in place of butter and cream lending a delightful tang. Its flavored with ample mayonnaise try the tangier slightly sweeter japanese kewpie mayo for stellar results rice wine vinegar and studded with refreshing cucumber and carrots. Turn the heat on high and bring to a simmer. Cook potatoes until a bamboo skewer or a thin knife can get through to the centre of the potatoes easily.
Mash potatoes with butter and salt and pepper to taste. When the potatoes are done drain them well and add them to the dressing. Season generously with salt set over. Pour over potatoes and mix well.
2 russet potatoes tsp koshersea salt i use diamond crystal. Stir well to combine.